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Low Calorie Meal Prep Sheet Pan Lemon Herb Salmon - Easy, Fresh, and Ready for the Week

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds salmon fillets, skin-on or skinless, cut into 4 portions
  • 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
  • 3 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard (optional, for extra zip)
  • 1 teaspoon honey or maple syrup (optional, keeps it balanced and still low calorie)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 tablespoon fresh chopped parsley (plus more for garnish)
  • 1 pound baby potatoes, halved or quartered if large
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • Cooking spray or parchment paper
  • Lemon wedges, for serving

Method
 

  1. Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment or lightly coat with cooking spray.
  2. Mix the lemon herb marinade: In a small bowl, whisk lemon juice, lemon zest, olive oil, garlic, Dijon (if using), honey (if using), oregano, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Season the vegetables: Add potatoes, broccoli, and bell pepper to the sheet pan. Drizzle with about half the marinade. Toss to coat and spread into an even layer.
  4. Start roasting the veggies: Roast the vegetables for 12 minutes to give the potatoes a head start.
  5. Prepare the salmon: While veggies roast, pat the salmon dry with paper towels. Season with remaining salt and pepper. Spoon the remaining marinade over the salmon.
  6. Add salmon to the pan: Remove the sheet pan from the oven. Push veggies to the sides and place salmon portions in the center, skin-side down if using skin-on fillets.
  7. Roast to finish: Return the pan to the oven and roast for 8–12 minutes, depending on thickness. Salmon is done when it flakes easily and reaches an internal temperature of 125–130°F for medium or 145°F if you prefer well-done.
  8. Optional broil: For a golden top, broil the salmon for 1–2 minutes at the end. Keep a close eye on it.
  9. Garnish and serve: Sprinkle with extra parsley and serve with lemon wedges. Portion into containers if meal prepping.